Stephanie Alexander's Chinese crisp-roasted pork
This may take 24 hours but it is delicious, could not be easier and is fool proof.
Stephanie Alexander's Chinese crisp-roasted pork.
1 x 1kg piece fresh belly pork, boned but not skinned
2 x cloves garlic, finely chopped
1 tablespoon light soy sauce
3 teaspoons salt
½ teaspoon five-spice powder
Ask your butcher to score pork skin at 1 cm intervals, or do it yourself using a very sharp knife and cutting right through the skin. Blanch meat in a large saucepan of boiling water for 2 minutes, then lift out, rinse under cold water and dry well with kitchen paper. Combine garlic and soy sauce and rub all over meat side of pork. Combine salt and five-spice powder and rub all over skin. Refrigerate uncovered, skin side up, for at least 2 hours or overnight.
Preheat oven to 230C and line a baking dish with foil. Position a rack in baking dish and settle pork on rack, skin-side up. Bake for 20 minutes, then reduce oven temperature to 200C and bake for 40 minutes or until skin crackles and crisps.
I serve this with boiled rice, wilted Chinese greens and a small bowl of soy with a finely sliced bird's eye chili.